Description
Bakery-style pumpkin muffins with a brown-sugar crumble topping. These muffins are moist, flavorful, and perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (for crumble)
- 1/4 cup all-purpose flour (for crumble)
- 2 tablespoons cold butter (for crumble)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla.
- Combine wet and dry ingredients until just mixed. Do not overmix.
- For the crumble, mix brown sugar, flour, and cold butter until crumbly.
- Fill muffin cups 3/4 full. Sprinkle crumble topping over each muffin.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use fresh pumpkin puree for best flavor.
- Do not overmix the batter to keep muffins tender.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
